Cherry Cheesecake Cupcakes

To those who are lactose intolerant (like my dear sister), I apologize. To the rest of us- boy, do I have the treat for you!

I’m all about making cheesecake from scratch. I’ve seen tons of no-bake cheesecakes recipes recently, and having tried a few, I personally enjoy the richness that comes from an oven baked cheesecake, best.

I’ll preface the rest of this post by saying that you can use any fruit flavour. I’ve even used flavoured jams and marmalade in lieu of fresh cherry coulis. It is truly a versatile recipe: I’ve used Oreo crumbs for the crust, coconut flakes mixed with Digestives, and the traditional graham crackers. Thus far, I’ve made the cherry cheesecake cupcakes, mango-pineapple cheesecakes, Baileys and Oreo cheesecakes, (Side note: try the Chocolate Cherry Baileys in your cheesecakes or in your coffee – simply divine) and espresso-chocolate cheesecakes.

There is something so decadent and tempting about cheesecake: that’s probably why it’s one of the most beloved desserts. Why cupcakes? Cheesecakes are also notoriously messy to slice and serve. Have you ever tried? I think spring form pans are my arch enemies! These cheesecake cupcakes are easier to make, easier to eat, easier to serve. Try it for your next party!

Preheat oven to 325 degrees. Mix together cookie crumbs and soft, room temperature butter until combined in a “wet sand” consistency. Press 1 tablespoon of mixture into each cupcake liner. Bake the crusts for a few minutes in the preheated oven until the edges puff up. Take them out and wait for them to cool, and place them in the fridge until you’re ready to fill them!

De-pit and dice the cherries and toss them in a saucepan or pot with ⅛ cup water. Once it’s heated with little bubbles (not to a complete boil), add the powdered sugar and use a wooden spoon to mash the cherries into a pulp. When the mixture is bubbling up more, reduce heat and add in the cornstarch dissolved in water and stir to thicken the coulis. Strain the coulis into a bowl, you should have enough for 12 cheesecake cupcakes. Let it cool!

In a stand mixer bowl, add the cream cheese and blocks and mix into a creamy consistency, add in sugar slowly, and the table spoon of flour (don’t over mix!). Add in the wet ingredients.

Divide mixture evenly among cups over crust layer, adding about ¼ cup to each and filling nearly full. Jiggle pan to level cheesecake filling then dollop about 5 small circle of raspberry sauce over each cupcake, about ¾ tsp total over each one. Using a toothpick, swirl raspberry filling with cheesecake mixture to create a marbled design.

Bake in preheated oven 22 – 25 minutes until cupcakes are puffed and nearly set (they might crack a little but they will deflate while cooling and you won’t even see it). Remove from oven and allow to cool completely, then chill in refrigerator for 3 hours, until set.

Notes

If you want to turn these into Baileys cheesecake cupcakes, skip the process for the coulis, and add in a ½ cup of Baileys.